Poaching salmon in white wine produces a moist, flavorful result. Broccoli, carrots and potatoes poached with the salmon add to the resulting sauce. Sauteed grape tomatoes complete the dish.
White Wine Poached Salmon With Vegetable Medley
Recipe by Linda Gassenheimer. Makes 2 servings.
2½ cups water, divided use
½ cup dry white wine
1 teaspoon ground allspice
1 teaspoon dried thyme
1 cup broccoli florets
1 cup sliced carrots
1 pound red potatoes, cut into ½-inch pieces
¾ pound wild-caught salmon fillets
3 teaspoons canola oil, divided use
Salt and freshly ground black pepper
1 cup grape tomatoes
Add 2 cups water, white wine, allspice, thyme, broccoli, carrots and potatoes to a large saucepan. Bring to a simmer over medium heat, cover and cook for 5 minutes. Add the remaining ½ cup water and salmon. Cover and simmer gently, 5 minutes. Do not boil. Remove vegetables and salmon with a slotted spoon to two dinner plates. Bring liquid in saucepan to a boil and reduce by half, about 3 to 4 minutes. Remove saucepan from heat and stir in 1 teaspoon canola oil and add salt and pepper to taste. Spoon sauce over salmon and vegetables.
Add 2 remaining teaspoons canola oil to the same saucepan along with grape tomatoes. Saute 2 minutes. Sprinkle with salt and pepper to taste. Arrange them around salmon and vegetables.
